Pasta With Cauliflower in a Spicy Pink Sauce

Name: Pasta With Cauliflower in a Spicy Pink Sauce
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 6-8 serving(s)
Ingredients: 3 cups chopped canned tomatoes in heavy puree; 1 1/2 cups heavy cream; 1/2 cup freshly grated pecorino romano cheese (1 1/2 ounces); 1/2 cup coarsely shredded fontina (1 1/2 ounces); 2 tablespoons ricotta cheese; 1 -2 jalapeno pepper, seeded and chopped; 1 teaspoon crushed red pepper flakes; 1 teaspoon kosher salt; 1 medium head cauliflower, coarsely chopped; 1 lb pasta shells (conchiglie rigate or penne rigate); 3 tablespoons unsalted butter

Submitted by ratherbeswimmin

"In 'Cucina Simpatica'"

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Ready In:: 1hr 15mins
Ingredients:: 11
Serves:: 6-8

ingredients

3 cups chopped canned tomatoes in heavy puree
1 ¹⁄₂ cups heavy cream
¹⁄₂ cup freshly grated pecorino romano cheese (1 1/2 ounces)
¹⁄₂ cup coarsely shredded fontina (1 1/2 ounces)
2 tablespoons ricotta cheese
1 -2 jalapeno pepper, seeded and chopped
1 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1 medium head cauliflower, coarsely chopped
1 lb pasta shells (conchiglie rigate or penne rigate)
3 tablespoons unsalted butter

directions

Preheat oven to 500° and bring 5 quarts of salted water to boil in a stockpot.
In a mixing bowl, combine the tomatoes, cream, cheese, peppers, and salt.
Drop the cauliflower and pasta into the boiling water for 4 minutes.
Drain, then add them to the mixing bowl; toss to combine.
Transfer the mixture to 6-8 individual, shallow, ceramic baking dishes (1 1/2 to 2 cups capacity).
Top with a portion of butter and bake for 7-10 minutes, or until bubbly and brown on top.